Recipes / Category: Sauces & Toppings

Homemade Magical Mayo

  • 1¼ cup/300 ml MagicalButter olive oil, divided
  • 2 tablespoons/30 ml freshly squeezed lemon juice
  • 1 tablespoon/15 ml white wine vinegar
  • 1 teaspoon/5 ml mustard powder (we use Coleman’s)
  • 1 teaspoon/5 ml Kosher salt   
  • ½ teaspoon (2½ ml) cane sugar   
  • 1 egg (organic or pasteurized)
Magical Butter MB2 Machine
How To
  1. Place the egg, ¼ cup/60 ml of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor, and mix thoroughly.
  2. While the food processor or blender is running (or while mixing in a bowl with a handheld blender), slowly drizzle in the remaining cup/240 ml of olive oil.
  3. After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, and mix for another 15-20 seconds.
  4. Keep your Homemade Magical Mayo refrigerated.

Chef’s Note:

If your Homemade Magical Mayo is too thick, add a little water while mixing; if too thin, add a little more oil while blending. Either way, add only a few drops at a time.